Crispy Sesame Tofu and Mushroom Lettuce Wraps

1 hr4

Crispy baked tofu and mushrooms tossed with panko and sesame, served in lettuce leaves with rice noodles and spicy almond-sesame sauce.

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prepPreheat oven to 425°F / 218°C
prepLine two baking sheets with parchment paper
1 (14–16 oz / 400–454 g) block extra-firm tofu	Drain and press tofu	Cube tofu, toss with oil, sesame oil, tamari & salt	Add arrowroot, panko & sesame seeds, toss gently	Spread tofu on baking sheet	Bake tofu & mushrooms 425°F / 218°C, 15 min	Toss tofu & flip mushrooms, bake 15 min more	Separate lettuce leaves, assemble wraps with noodles, tofu, mushrooms, sauce & garnish
1 tablespoon neutral oil (for the tofu)
2 teaspoons toasted sesame oil (for the tofu)
1 tablespoon tamari or soy sauce (for the tofu)
Kosher salt to taste
1 tablespoon arrowroot powder or cornstarch
1 1/2 tablespoons panko breadcrumbs
1 tablespoon black or white sesame seeds
454 g oyster mushrooms	Clean mushrooms, slice & separate into pieces	Toss mushrooms with oil, salt & pepper	Spread mushrooms on second baking sheet
1–1 1/2 tablespoons neutral oil (for the mushrooms)
Freshly cracked black pepper to taste
4–6 oz / 115–170 g rice noodles	Cook rice noodles per package, drain & cut
1 large head Bibb or butterhead lettuce
Chopped cilantro, chives or scallions, and sesame seeds (for garnish)
4 tablespoons smooth creamy almond butter	Heat almond butter 25 sec, whisk with sriracha, vinegar, agave, tamari & sesame oil	Stream in ginger, garlic & water, whisk until pourable
1/2–1 1/2 tablespoons Sriracha
1/2 tablespoon black vinegar or 1 tablespoon rice vinegar
1 tablespoon agave nectar or maple syrup
1/2 tablespoon tamari or soy sauce (for the sauce)
1 tablespoon toasted sesame oil (for the sauce)
1-inch piece fresh ginger, minced or grated
3 garlic cloves, crushed
2 tablespoons water

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